Baked Rigatoni Spinach Ricotta

Spinach and ricotta baked rigatoni is my pick for when I want an easy, filling dinner that feels like a big warm hug. Creamy ricotta melts right into the pasta, stretchy mozzarella gets all bubbly, and zippy marinara plus spinach makes every forkful taste bright. This one’s my quick fix for feeding a bunch of folks or when I want a meal that’s great for leftovers the next day.

The first time I made this for Sunday dinner my family couldn't stop talking about it. Now they always ask me to bake it anytime we gather.

Delicious Ingredients

• Salt and cracked black pepper: key seasoners that wake up all the flavors
• Dried oregano: classic Italian herb, make sure yours isn’t stale for max aroma
• Garlic powder: packed with savory punch, give it a whiff so it smells fresh before adding
• Marinara sauce: tangy tomato base, grab either a jar with simple ingredients or whip up your own
• Fresh spinach: gives color and a gentle earthy vibe, pick leaves that look lively and aren’t floppy
• Grated Parmesan cheese: nutty and salty, real Parmigiano Reggiano adds big flavor
• Shredded mozzarella cheese: makes a gooey topping, check the label for real cheese with no weird stuff
• Ricotta cheese: soft and creamy, whole milk ricotta brings richness
• Rigatoni pasta: tube-shaped and sturdy, bronze-cut holds onto the sauce best

Simple Step-by-Step Directions

Let It Rest:

Pull your dish out and give it five minutes before serving so everything sets and scoops up easily while it’s still gooey and hot.

Preheat and Prep:

Crank your oven up to 190°C. Grease a baking dish so nothing sticks and you get golden, tasty edges.

Final Topping and Bake:

Load on the Parmesan over everything. Slide the pan into the oven, uncovered, and bake for twenty to twenty-five minutes till the top is brown at the corners and cheese is bubbling away.

First Layer:

Scoop half the pasta mixture in, drop spoonfuls of ricotta all over, then scatter half the mozzarella. You want a good cheesy base here.

Pasta and Sauce Mixing:

In your biggest bowl, toss the cooked rigatoni with marinara, sautéed spinach, garlic powder, oregano, salt, and pepper. Mix it well so every piece gets some sauce and greens.

Second Layer:

Spread the rest of the pasta mix over the first cheesy layer, spoon on the last of the ricotta, and cover with the remaining mozzarella. This finishes your perfect cheesy layers.

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I always go for ricotta here—its creamy, airy texture holds everything together without making it too heavy. I’ll never forget the first time my niece dug in; she grinned so big after that first cheesy bite that now she insists on helping me layer it every time.

Keeping It Fresh

If you have leftovers just tuck them in an airtight box and chill for up to three days. Freezing is a snap—wrap in foil and plastic to keep it safe for up to three months. Ready to eat again? Let it defrost overnight in the fridge, then heat it up in a 180°C oven till it’s nice and hot.

Great Ingredient Swaps

Want gluten free? Just grab tube or shell shaped gluten free pasta instead of regular rigatoni. Craving more veggies? Chuck in some roasted red pepper or zucchini along with the spinach.

Best Ways to Serve

I love this dish next to a bowl of leafy salad and hunks of crusty bread for sopping up the sauce. If you’ve got company, try setting out roasted veggies and pour some Italian wine for a real crowd-pleaser spread.

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The Story Behind It

You’ll find baked pasta classics like this everywhere in Italy. Known as pasta al forno, folks invented them to turn leftover pasta and cheese into a show-stopping dinner perfect for big Sunday meals.

Frequently Asked Questions

→ Is this okay to prep before cooking?

Absolutely. Put everything together, then just stash it in the fridge for up to one day. Handy if you want to get meals done ahead or have folks coming over.

→ How can I swap ingredients for allergies or diets?

Grab your favorite gluten-free rigatoni if you can’t eat regular pasta. For vegetarians, double check your cheese is made with vegetarian rennet.

→ What’s the best way to save leftovers?

Pop extras in an airtight tub. They’ll keep three days in the fridge or three months in the freezer. Just heat them all the way through before eating.

→ Can I mix in other veggies or meat?

For sure. Toss in some roasted peppers or mushrooms, or stir through browned sausage to make it heartier and change up the flavors.

→ Why should I wait before digging in?

Letting it chill for a couple minutes out of the oven helps the cheese set up, so scooping it out is easier and cleaner.